Churros with chocolate dipping sauce

Churros with chocolate dipping sauce

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(4 ratings)

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Cooking time

Ready in 1 hr

Skill level

Moderately easy

Servings

Makes about 20 churros

Try a fresh spin on doughnuts by piping them Spanish-style and serving with a thick and indulgent dark chocolate sauce

Nutrition and extra info

Additional info

  • Freeze sauce only
Nutrition info

Nutrition per churro with sauce

kcalories
185
protein
2g
carbs
22.4g
fat
9.6g
saturates
5g
fibre
0.9g
sugar
13.7g
salt
0.2g

Ingredients

  • 50g butter, melted
  • ½ tsp vanilla extract
  • 250g plain flour
  • 1 tsp baking powder
  • about 1 litre sunflower oil
  • few chunks of bread

For the sauce

  • 200g bar dark chocolate, not too bitter, broken into chunks
  • 100ml double cream
  • 100ml whole milk
  • 3 tbsp golden syrup
  • ½ tsp vanilla extract, if you have some

For the cinnamon sugar

  • 100g caster sugar
  • 2 tsp cinnamon

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Method

  1. Boil the kettle, then measure 350ml boiling water into a jug and add the melted butter and vanilla extract. Sift the flour and baking powder into a big mixing bowl with a big pinch of salt. Make a well in the centre, then pour in the contents of the jug and very quickly beat into the flour with a wooden spoon until lump-free. Rest for 10-15 mins while you make the sauce.
  2. Put all the sauce ingredients into a pan and gently melt together, stirring occasionally until you have a smooth shiny sauce. Keep warm on a low heat.
  3. Fill a large deep saucepan one-third full of oil. Heat until a cube of bread browns in 45 seconds – 1 min. Cover a tray with kitchen paper and mix the caster sugar and cinnamon together.
  4. Fit a star nozzle to a piping bag, 1.5-2cm wide is a good size. Fill with the rested dough, then pipe 2-3 strips directly into the pan, snipping off each dough strip with a pair of kitchen scissors. Fry until golden brown and crisp, then remove with a slotted spoon and drain on the kitchen paper-lined tray. Carry on cooking the rest of the dough in batches, sprinkling the cooked churros with some cinnamon sugar as you go. Once you’ve cooked all the churros, toss with any remaining cinnamon sugar and serve with the chocolate sauce, for dipping.

Recipe from bbcgoodfood.com, July 2012

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Comments

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paula-jane's picture

I was worried when I mixed up the flour, water and butter, I was expecting a batter but got more of a dough. That said, it still piped ok (although extra hands were needed to nip off the lengths into the hot oil) sprinkled with the sugar they were a delight, I'll certainly be making them again.

calmac212's picture

I found the mixture to be very runny, I can't figure out why as I followed the instructions exactly.

sandypandy77's picture
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This recipe is right up our street - we love doughnuts, anything cinnamon-y and chocolate. Would probably make half the amount of churros and chocolate sauce as for four of us there was double the amount needed. Also, although I love dark chocolate, the rest of the family prefer milk chocolate so I used half dark and half milk chocolate for the sauce. Far too nice!

emmaj1986's picture

Unnecessary and nothing food related.

giorgiasrecipes's picture

What do I have to add to this recipe, besides using gluten free flour to make it as good.

kirstie125's picture
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Agree that the recipe makes too much chocolate sauce, and also too much cinnamon sugar!
Will experiment with a different size of nozzle as I found them quite doughy - but think the oil was a little hot to begin with.
It was a 2 person job though using a piping bag and scissors

kimberley1993's picture
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simple and easy to do, a little messy though! Was very tasty however made far too much chocolate sauce! would make again though!

chef-kymothy's picture
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These were so delicious! I will definately make these again! :)
P.S. lucky you Bryony!

bryonyann's picture

Didn't have to make these as I live in Spain and we just go to the kiosk where a lovely man makes fresh Churros every morning. He puts them in a paper cone & you then take them to your favourite cafe, order a cup of thick chocolate and enjoy.

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